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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Sambar   
    Categories: Indian   
         Yield: 4 Servings   
       
   MMMMM---------------------------SAMBAR--------------------------------   
         1 c  Toovar dal; washed   
       1/2 c  Eggplant; chopped   
       1/2 c  Okra; cut 1"   
         2    Ripe tomatoes; chopped   
         2 tb Cilantro or curry leaves   
       1/2 ts Black mustard seed   
       1/2 ts Turmeric   
         3 tb Lemon juice   
         6 c  Water   
         7 tb Oil   
         1 tb Jaggery   
      
   MMMMM-----------------------SAMBAR MASALA----------------------------   
         2    Dried hot red chiles   
         3 tb Fresh coconut; grated   
         2 tb Coriander seeds   
       1/2 ts Fenugreek seeds   
       1/4 ts Asafoetida   
         1 ts Salt   
       
     Sambar is a traditional and well-known South Indian curry. Eggplant   
     and okra are the two vegetables most commonly used to make sambar,   
     but being a versatile dish it will taste equally good with carrots,   
     radishes, turnips, or even plain shallots.   
        
     Sambar Masala:   
        
     Lightly fry the masala ingredients without oil, grind in an electric   
     grinder, and set aside.   
        
     Sambar:   
        
     Cook dal in a pressure cooker with 4 cups water for 5 minutes after   
     bringing to maximum pressure. In a separate pan, saute the okra pods   
     and eggplant pieces in 1 tb oil for 3 minutes. Add 2 cups water,   
     salt, and turmeric, and boil until vegetables are almost cooked. Mix   
     the ground masala with the cooked dal and add to the vegetables. Add   
     the tomatoes and simmer for another few minutes. Heat remaining oil   
     in a frying pan and cook mustard seeds until they sputter. Pour them   
     into the curry and add jaggery and lemon juice. Garnish with cilantro   
     or curry leaves.   
        
     Recipe by The Taste Divine by Vanamali, 1993   
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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